![]() Most of the events are up-close-and-personal affairs, that allow selfies with Jacques Pepin, or one-on-one debates with winemakers about best vintages. Instead Bernahl and Weakley created a blueprint for a larger-scale lifestyle event that each year splinters into several dozen smaller events, from cooking demos to cheese tastings, from street tacos to caviar and Champagne pairings. That annual event at Highlands Inn in Carmel enjoyed its heyday in the 1990s as an intimate yet world-class confluence of chefs, winemakers and sommeliers. “That gave us the chaotic foundation that allowed us to grow it into an organized festival machine,” Bernahl said through his own laughter.īernahl and festival co-founder Rob Weakley (no longer part of the Coastal Luxury Management team behind PBFW and its sister lifestyle event Los Angeles Food and Wine) had tried for six months to purchase the now-defunct Masters of Food and Wine. As the anxious crowd swelled outside the resort, Bernahl waved in those he knew before giving up and just opening the floodgates. With the event badge printing machine broken, Bernahl began scrawling impromptu tickets on stationery he took from the front desk at The Inn at Spanish Bay. “It was all you could do to figure out one minute to the next.” “With seven hours sleep in five days, I was delirious, adrenaline my only fuel,” Bernahl said last week as his PBFW team puts the finishing touches on the 10th annual event (April 20-23). ![]() Or maybe it just seemed that way.Īs host of the biggest party in the history of the Monterey Peninsula - 80 of the world’s best chefs joining scores of global winemakers trying to please the palates of 4,000 guests - Bernahl faced a daunting scenario on opening night of the first-ever Pebble Beach Food and Wine. On a spring day back in 2008, David Bernahl lost 10 years of his life in 10 hours. “We’re excited to keep the building open and available to people,” Lowder said. In the end, for Lowder it came down to wanting to leverage what they do best at Holman Ranch and “turn a historic landmark into a guest experience that offers several culinary and tasting flights.” The tavern also will feature a robust calendar of events open to the public as well as private events booked after hours. “We have no doubt they will be quickly re-employed with the busy summer and booming restaurant business in Carmel Valley.” “We will develop a list of restaurants and caterers that are currently looking for employees to share with the staff,” Lowder said. Known primarily for its lineup of steaks and all the infinite trimmings, it also became everyone’s favorite watering hole.Īs for the current employees, Lowder said they will be offered the opportunity to interview for other jobs in the company and to be on-call for catering and events. Will’s drew patrons from all walks of life - cowboys to yuppies, locals to tourists. Undoubtedly the move will have some detractors, especially those locals who have spent a lifetime hearing generational stories of time spent dining and drinking at Will’s, known for its giant steaks, dressed-up saloon interior, kitschy collectibles and velvet-dressed, parlor ambiance. “That’s what we want to re-create, to get away from the more formal restaurant experience.” ![]() “When it was a tavern they had game nights, really getting people together to enjoy life in the village,” Lowder said. In the end, Lowder and Elliott wanted to streamline the operation (without the rigors of running a full-scale restaurant) while honoring the history of each property. Along with chef Viel’s food, the tavern will retain the bar, focusing on local wines, beers and cocktails - including special tasting flights. The tavern’s multipurpose space will include a tasting room, patio and special events venue. “Jerome has been looking to expand his catering business, so it really worked out well for both parties,” Lowder said. Holman Ranch Tavern will open daily from noon to 7 p.m., serving “tavern fare,” including shareable plates and comfort food prepared by former Will’s Fargo executive chef Jerome Viel, who left Will’s 18 months ago to take over nearby Carmel Valley Market. ![]() After 58 years as a Carmel Valley steakhouse, bar and local institution, Will’s Fargo will close on Monday, reopening in mid-May as a tasting tavern and special events venue.Ĭo-owner Hunter Lowder called the move to rebrand as Holman Ranch Tavern a “change in strategy” and “the best way to move our businesses forward.” Lowder and her husband Nick Elliott also run Holman Ranch, a family-owned winery, olive oil producer and wedding venue.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |